Corn and Potato Chowder

“From myrecipes.com. Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving. Ladle a bowl alongside a green salad and slice of hearty bread. Calories:343 (27% from fat) Fat:10.2g (sat 6.4g,mono 3.1g,poly 0.5g) Protein:11.5g Carbohydrate:53.3g Fiber:7g Cholesterol:41mg Iron:2.5mg Sodium:654mg Calcium:219mg”
READY IN:
35mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
  2. Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender.
  3. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.
  4. The prep time is a guestimate, based on having to peel and chop the pepper and potatoes.

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